Japanese Egg Custard Soup
This is an Atkins recipe that I found in a friends cookbook and am saving for future reference.
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INGREDIENTS
Nutrition- 1cup diced shrimp
- 3
- 6
- 2
- 1tablespoon sherry wine
- 4
- 1teaspoon salt
- 3cups beef broth
- 12leaves spinach
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DIRECTIONS
- Preheat oven to 300 degrees F.
- Combine shrimp, water chestnuts, mushrooms, and scallions.
- Divide evenly in 6 oven-safe custard cups.
- Whisk eggs, salt, sherry and broth.
- Divide broth mixture evenly between the cups.
- Cover the broth in each custard cup with two leaves spinach.
- Fill a large baking pan with 2-3 inches of boiling water.
- Place the custard cups in the pan and cover with tin foil.
- Bake for 30 minutes or until the mixture is set.
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